Roasted Butternut Squash and Brussels Sprouts Salad
A vibrant salad featuring roasted butternut squash and Brussels sprouts for a sweet, savory, crunchy, and creamy experience. Perfect for meal prep and healthy eating.
Ingredients
Vegetables
- 1 medium Butternut Squash Peeled and cubed.
- 1 pound Brussels Sprouts Trimmed and halved.
- 1 medium Zucchini Sliced.
Seasoning and Fats
- 2 tablespoons Olive Oil For roasting.
- 1 teaspoon Salt To taste.
- 1/2 teaspoon Black Pepper To taste.
- 1/2 teaspoon Ground Cinnamon Adds warmth.
Toppings
- 1/2 cup Walnuts Chopped.
- 1/2 cup Goat Cheese Crumble on top.
- 2 tablespoons Maple Syrup For drizzling.
- 2 tablespoons Balsamic Glaze For drizzling.
- 1 tablespoon Fresh Thyme For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and peel the butternut squash; then cube it into bite-sized pieces.
- Trim the ends of the Brussels sprouts and slice them in half.
- Wash and slice the zucchini.
- Chop the walnuts into rough pieces.
Cooking
- In a large bowl, combine the cubed butternut squash, halved Brussels sprouts, and sliced zucchini.
- Drizzle with olive oil, and sprinkle salt, black pepper, and ground cinnamon.
- Toss all the vegetables to ensure they are evenly coated.
- Spread them in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes until the vegetables are caramelized and tender, stirring halfway through.
Serving
- Remove the roasted vegetables from the oven and let them cool slightly.
- Transfer the roasted mix to a serving bowl and sprinkle with chopped walnuts and crumbled goat cheese.
- Drizzle with maple syrup and balsamic glaze, and garnish with fresh thyme.
- Serve warm or at room temperature for maximum flavor.
Notes
For extra crunch, toast the walnuts in the oven for 5 minutes before adding them to the salad. This salad is perfect for meal prep; just roast the vegetables in advance and store them in the fridge.